A year on from the formation of Oenobrands, a joint venture between DSM and Anchor Yeast, we went down to their offices in Montpellier, France, to find out about its first crop of wine yeasts and enzymes.
EFSA’s opinions on health claims are couched in scientific language that food and beverage manufacturers would be unlikely to use on product packaging. Unilever’s director of external affairs explains the need for linguistic flexibility.
Paul Collins, managing director, GNT International, charts the growth in interest of clean-label natural fruit and vegetable-based colours “that use food to provide the colour to food”, as the industry moves away from chemical alternatives.
David Peters, head of business development at Swedish life sciences firm Biovelop discusses how his firm has worked to overcome poor perceptions of oat-based beta-glucans by improving their aesthetic and technical qualities.
Henry Hussell, the head of marketing, Europe at Cargill Health and Nutrition, acknowledges the development of its plant sterols and beta glucan has been slower than many expected – but that doesn’t mean the agrofood giant has lost faith in them.
The stevia industry’s best guess on approval in Europe is currently around July 2010, according to PureCircle VP sales and marketing Jordi Ferre, and in the meantime the food and beverage sector is watching closely the unfolding market in France.
The development of closer working relationships among all stakeholders involved in dairy processing sector in Ireland will be required to meet the challenge of increasing milk output 50 per cent by 2020, says the head of leading Irish dairy firm Dairygold.
Assessing the environmental impacts of an ingredient in processes throughout its lifecycle can provide a good basis for comparison with competing technologies, says DSM. But there is a need to communicate impacts in understandable terms.